SriLankan Catering Careers

At SriLankan Catering, the human resources function shoulders this responsibility perfectly and plays a critical role in realizing business objective by leading organizational change, fostering innovation and effectively mobilizing talent to sustain the firm's competitive edge.

SriLankan Catering is committed to providing leadership and direction to its employees through the development and support of policies and procedures that contribute to an individual's personal, and professional growth, and to overall internal equity. Recognizing the unique cultural framework that exists within SriLankan Catering, we strive to foster an environment based on respect for individuals, recognizing that this type of atmosphere contribute to overall co-operation and teamwork. Our company further supports this philosophy with the following:

Employment and all related decisions at SriLankan Catering are determined by ability and performance. We hire the best in market for the right attitude and train them for skills. Factors such as age, gender, religion or race are not considered in these decisions. The working environment will at all times be supportive of the dignity and self-esteem of its employees, and our company will rely on mutual respect, co-operation and understanding between all of its staff.

CURRENT VACANCIES

HUMAN RESOURCES OFFICER - MALENew!

Duties and Responsibilities:

Responsible for adhering to company HR manual and procedures when performing duties to ensure smooth operations of Human Resources & Admin Division

Design a process to handle Outsourced Laborers in order to smoothen operations

Prepare Monthly Outsourced Labour Invoices according to the Manpower Agreements and ensure all statutory payments are made by outsourced suppliers

Analyze Outsourced Labour Cost and attempt to reduce cost

Get involved in increasing labour productivity and efficiency by implementing new strategies

Ensure continuous improvements on the manpower quality by implementing new ideas and better ways of operations

Attend any other HR activities which Head of Human Resources & Administration will assign

Liaise with all the divisional / departmental heads and employees on day to day operations

Training, Guiding and supervising the work of other members of staff in order to enhance team member performance and ensure a high standard and reliability of analytical work is achieved and maintained

The Ideal Candidates Should Possess:

Certificate / Diploma in Human Resources Management

Having accounting qualification would be advantageous

Knowledge of administrating of Outsourced Employees

3-5 years of experience in a similar capacity

Having Experience in food manufacturing or food processing industry would act as a definite advantage

High level of IT literacy including sound knowledge in MS Office, Excel and PowerPoint

Credit Passes for English and Mathematics for G.C.E. (O/L) and G.C.E. (A/L) with three passes

Sound planning, organization skills and presentation skills coupled with a methodical approach to work

Excellent written and verbal communication skills

Should be below 35 years

TRAINEE OPERATION SERVICES ASSOCIATE - MALENew!

Duties and Responsibilities:

Carry out taking/handing over of Inflight Meals, Duty Free and consumption bars on board as per Standard Operating Procedure with Cabin Crew and carry out in-flight catering loading/offloading of all Customer Airlines

Follow the Customer Airlines guidelines, instructions given in ELPs/GLPs and Menus always and ensure that there is no catering delays of fight under purview

Follow and attend Customer Airlines’ requirement, instructions and products given and be adhered to any other regulations described or enforced

Enhance the knowledge and follow the Standard Operating Procedures and ISO Practices

Being attentive to personal and equipment Hygiene and follow Ground Safety Norms and Regulations

Ensure continuous improvements of the process by implementing new ideas and better ways of operations

Liaise with all the divisional / departmental heads and employees on day to day operations

The Ideal Candidates Should Possess:

G.C.E. (O/L) /with Credit Passes for English and Mathematics

G.C.E. (A/L) with three passes

Having any other relevant qualification/s would be advantageous

Having Experience in food manufacturing or food processing industry would act as a definite advantage

Sound planning, organization skills and presentation skills coupled with a methodical approach to work

Excellent written and verbal communication skills (English / Sinhala)

Should be below 26 years

SOUS CHEF (HEAD BAKER)New!

Duties and Responsibilities:

Sous Chef (Chief Baker) - The post is for Head of Bakery Section and all its components managed to international standards following agreed best practices, recipes, HACCP and specifications to achieve.

Produce and present pre-approved items in accordance with agreed recipes, specifications and quantities with accuracy within agreed timings maintaining highest standard of quality to clients.

Control and plan food costs, ordering daily/monthly orders through Procurement and authorizing quality of raw material.

Control the overtime and staff discipline through effective leadership

Continuous development and improvement a character trait.

Advise and suggest to the Executive Chef improvements regarding products and staff and prepare a weekly report on your area of responsibilities

Training, Guiding, disciplining and supervising the work of other members of staff in order to enhance team member performance

Willing to work weekends and public holidays as well a overtime – as the job requires

Follow both Job specification, instructions from Executive Sous Chef and Executive chef and the agreed Key performance guidelines to achieve laid down company goals to be the “Best Airline Caterer in Asia”

SOUS CHEF (HOT / COLD KITCHEN)New!

Duties and Responsibilities:

Sous Chef (Tournant Chef) is responsible to oversee the transitions between departments –Butchery and Vegetable Section through completed product – and be the primary chef for managing the product line as per international standards. (Must be hands on candidate)

Produce and plate food in accordance with agreed recipes and quantities with accuracy within agreed timings maintaining highest standard of quality

Control and plan food costs, ordering daily/monthly orders through Procurement and authorizing quality of raw material.

Control the overtime and staff discipline through effective leadership

Continuous development and improvement of menus & recipes

Advise and suggest to the Executive Chef improvements regarding products and staff and prepare a weekly report on your area of responsibilities

Training, Guiding, disciplining and supervising the work of other members of staff in order to enhance team member performance

Willing to work weekends and public holidays as well a overtime – as the job requires

Follow both Job specification, instructions from Executive Sous Chef and Executive Chef and the agreed Key performance guidelines to achieve laid down company goals to be the “Best Airline Caterer in Asia”

CHEF DE PARTIE - AUTHENTIC CHINESE COOKINGNew!

Duties and Responsibilities:

The post is for CHEF DE PARTIE WITH CHINESE COOKING AND FOOD KNOWLEDGE – REPONSIBLE FOR ALL CHINESE AIRLINES -Section and all its components managed to international standards following agreed best practices, recipes, HACCP and specifications to achieve.

Produce and present pre-approved items in accordance with agreed recipes, specifications and quantities with accuracy within agreed timings maintaining highest standard of quality to clients.

Control and plan food costs, ordering daily/monthly orders through Procurement and authorizing quality of raw material.

Control the overtime and staff discipline through effective leadership

Continuous development and improvement a character trait.

Advise and suggest to the Executive Chef improvements regarding products and staff and prepare a weekly report on your area of responsibilities

Training, Guiding, disciplining and supervising the work of other members of staff in order to enhance team member performance

Willing to work weekends and public holidays as well an overtime – as the job requires

Follow both Job specification, instructions from Executive Sous Chef and Executive chef and the agreed Key performance guidelines to achieve laid down company goals to be the “Best Airline Caterer in Asia”

Training, Guiding, disciplining and supervising the work of other members of staff in order to enhance team member performance

Supervise the hygiene and operation aspects of working areas

The Ideal Candidates Should Possess

A Culinary degree / diploma from a recognized institution

Additional qualifications in relevant to field would be a definite advantage

Ensure compliance with quality standards on production floor to ensure compliance with specifications

and food safety practices

Actively lead quality related continuous improvement efforts throughout the company

Participates in daily inspection / audits of the entire property

Establish and maintain effective employee relation in order to maintain Quality Assurance standards

Get involved in company process improvement by evaluating and implementing new QA strategies

Ensure the smooth functioning of the department all the times

Ensure continuous improvements on the product quality by implementing new ideas and better ways of operations

Liaise with all the divisional / departmental heads and employees on day to day operations

Training, Guiding and supervising the work of other members of staff in order to enhance team member performance and ensure a high standard and reliability of analytical work is achieved and maintained

Sound planning, organization skills and presentation skills coupled with a methodical approach to work

Excellent written and verbal communication skills

Should be below 40 years

TRAINEE STEWARD / STEWARDESS

STEWARD / STEWARDESS

ASSISTANT STEWARD / ASSISTANT STEWARDESS

TRAINEE COOK

COMMIS III / COMMIS II / COMMIS I

DRIVER

LADY SECURITY ASSISTANT

The ideal candidate should possess:

06 Passes for G.C.E (O/L) including English and Mathematics

Craft Level Certificate from a recognized Hotel School / Institute will be a distinct advantage

Having Experience in a recognized Hotel/Company in a similar capacity would be an added advantage

Good written and verbal communication skills

Should be below 35 years (For Trainees – Age Limit is 23 years)

The selected candidate can be assured of an attractive and enhanced remuneration package with fringe benefits and challenging/encouraging working environment.

If you feel you have the required skills and experience for the job, please email your resume to This email address is being protected from spambots. You need JavaScript enabled to view it. or by post, with names of two non-related referees, enclosing a recent passport size photograph, your contact number and stating the position applied for, on the top left hand corner of the envelope within 10 days from the date of this advertisement addressed to: